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Lemony Garlic and Chilli Pepper Spaghetti

Michela Carissimi
  • Serves: 4
  • Preparation: 10
  • Cooking: 10
  • Ready: 20

This is a zesty and fresh pasta dish, perfect for dining al fresco with friends and family.


  • 4 cloves garlic
  • 1 or 2 dried chilli peppers
  • 1 glass white wine (about 200 ml)
  • the grated zest of two lemons
  • 400 g spaghetti
  • 2 slices bread
  • cherry tomatoes (optional garnish)


First of all put 2 litres of salted water into a saucepan and add the spaghetti when it comes to boil. Follow the packet instructions for cooking time.

Put a generous quantity of olive oil in a frying pan (about 8 tablespoons).

When the oil is quite hot put the cloves of garlic and the chilli pepper (1 or 2 according to taste).

Let them fry for 2 or 3 minutes being careful not to let them burn. Add the white wine and let it evaporate until the liquid has reduced a little (about half).

In the meantime, crumble the bread using a mixer and then toast in a hot pan for 2 or 3 minutes stirring frequently. Set aside.

Grate the zest of 2 lemons. Set aside.

Drain the pasta when it is ready and put it in the frying pan with the “garlic liquid”. Gently mix it for 1 or 2 minutes in a medium heat.

Add the lemon zest and mix again in order to spread the good scent of lemon.

Divide the spaghetti into 4 portions and spread 2 teaspoons of crumble over each.  Garnish with cherry tomatoes.


Additonal notes

“This is a variation of an old Italian classic but with a precious hint of lemon. The lemon enriches the flavour of the dish, enhancing it delicately  and complementing the strength of the garlic. The recipe was given me by a student of mine who is really passionate about good food.” 

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